This morning I was craving a savory cookie and knew that I had some fresh jalapeno peppers in the fridge. Truth be told, I almost always have jalapenos in the fridge. Shortbread cookies are a great way to make a savory cookie. I cut the sugar in half from my regular shortbread cookie recipe and add various savory ingredients. It is amazing how well they turn out.

These cookies are icebox shortbread, meaning that they are rolled into logs, chilled and then cut into slices. So easy and so delicious. The jalapeno and cheddar work so well alongside the buttery shortbread.

Be careful when handling the dough as the jalapeno juice could get on your hands and sting. You may want to use disposable plastic gloves.

27 comments

Yes, these cookies are ones that would be popular in the Cantina’s of south Texas as well as my house. The word jalapeno around here does bring people to the table! Your craving was a great inspiration for these and this looks like a tasty way to squelch that craving. Well done!

Thanks! Sure you could use the prepackaged grated kind. The one thing I would suggest though is to try and get old/sharp cheddar. Some grated cheddars can be of the mild and/or processed variety and others are mixed with mozzarella. When melted, I find that more moisture comes out of the milder kinds of cheeses. Personally I prefer drier cheeses in the savoury cookies (sharp cheddar, parmesan, etc) over mozzarella, colby, etc. Hope that helps!

these are very similar to some jalapeno cornbread “crackers” I tested for a survey company. Although they were called crackers, they were more like a shortbread, definitely having a sweetener added. I make a mean cheese straw also, that is very similar to the base recipe of these. I cannot wait to try adding the jalapeno and sweetener (truvia), and I would like to try a different flour that is wheat free since I now eat less wheat. Perhaps a combo of coconut and almond flours, or maybe even garbanzo flour?